Here is something I bet you didn’t know about me – every so often I cartwheel just to make sure I still have ‘it’. In fact there are a couple of things that I do with the similar regularity for the same reason, climbing trees, hanging off monkey bars, eating cake for breakfast and the list goes on. There are also a couple of things I cook with the same motivation and Chocolate Pots De Creme fall into this category.

Over the years this recipe has changed, I have added other flavours (and taken them out), I have tried them with adornments on top – cream, berries, coffee grains and chili, I even even tried the stovetop/non-bake version. At any rate all these tried and tested ways have led me to develop this recipe, which I consider to be the perfect Chocolate Pot De Creme formula. No flavourings other than chocolate, no accompaniment other than a couple of chocolate pearls and they are so very easy.

They are everything they are meant to be, silky, smooth, dense and most importantly – chocolatey. I am certain Mr Man will make his usual beeline for the kitchen when he gets home tonight and be very happy. And me, well I am sure that will be making and eating these alot longer than I am doing cartwheels but if I can get through the next decade doing both I will be very happy too.

Preheat your oven to 325f. Bring cream and milk to a simmer in a heavy based saucepan over a medium heat. Remove from heat and add the chocolate, whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend and gradually whisk in hot chocolate mixture. Strain mixture into another bowl and cool for 10 minutes, skimming any foam from the surface.

Divide the mixture amongst six 3/4-cup oven proof dishes and gently tap on your counter to bring any air bubbles to the surface. Cover each dish loosely with foil and place in a large baking pan. Add enough hot water into the pan to come halfway up sides of dishes. Bake until pots de creme are set but the centres still move slightly when jiggled (gently), for about 55 minutes. Take dishes out of the baking pan and remove the foil. Allow to cool to room temperature and then chill custards until cold, for about 2 hours.

18 Responses to Chocolate Pots De Creme

I love simple desserts like these chocolate pots de creme. A few ingredients, easy cooking procedure and can be made ahead. It looks impressive, taste delicious and is easy. I’m adding this to my must-make list!

These look so gorgeous. It’s interesting to see that these are the ones you settled for at the end of the day as opposed to the others with all the flavor combos. Very cool. Love those chocolate pearls. I’m bookmarking this for a later date. Thanks for sharing. Really wonderful again.

Hi Michelle! welcome to the mom blinoggg world. I am a newbie to blinoggg as well and, like you, have found the community to be so helpful and welcoming. I am really glad that I decided to finally take the plunge and start my blog. I will definitely drop by your blog to check it out!

Thanks Stacey, Chocolate Pearls are basically little balls of chocolate – sorry I should have specified this in the notes. These are Godiva Pearls but I know many other chocolate brands have them as well.

I saw this and thought “Mmmm, I can make this right now. I’ve got plenty of good baking chocolate on hand.” Then I saw the ingredients and thought, ahhh, that’s a lot of HEAVY ingredients – egg yolks and whipped cream, oh la la! Maybe I’ll just make some chocolate chip cookies and save this one for a special occasion. Looks lovely and so do you! I hope you continute enjoying food blogging.

Thanks for your lovely comments – these do have lots of heavy ingredients but the result is quite velvety and light (ish). I do love food blogging, it is a labour of love but alot of fun at the same time.

These look deliciously decadent – definitely moving up to the top of my list of bookmarked recipes. I think I will make them for my next girl’s dinner party. A quick question, what flavor of the Godiva pearls did you use?